Chicken and white bean chilli (serves 4) 340 cals

3 chicken breast, skin and bone on
3 tbsp extra virgin olive oil
2 small onions
1 red pepper
4 garlic cloves
1 red chilli (to taste)
1 tsp cumin
1 tsp mild chilli powder
1 tsp smoked paprika
2 x 400g cans of cherry tomatoes
400g can of cannellini beans, drained
½ lime, juiced


1. Pre heat oven to 220C
2. Rub chicken with 1 tbsp olive oil and season with plenty of salt and pepper
3. Roast until cooked through (about 25 minutes), remove from the pan, take the chicken from the bone and remove the skin
4. Heat the remaining oil in a pan over a medium heat and add onion, pepper, chilli, garlic, cumin, chilli powder, paprika and a little salt
5. Cook vegetables and spices until soft (about 5-10 minutes) then add in the tomatoes.
6. Turn up the heat, bring to the boil and then turn down to a gentle simmer for about 30 minutes
7. Add in the beans and chicken to the pan and stir well
8. Simmer for another 15 minutes adding a little water if the mixture looks a little dry
9. Add a big squeeze of lime juice and serve


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition